Here are my recipes, developed over the years through careful tweaking. Feel free to modify these recipes to suit your taste as I continue to twaek these staples each year.
My House Dry Rub
- 1/2 cup smoked paprika
- 1/4 cup fine sea salt
- 1/4 cup brown sugar
- 1/4 cup ground chipotle ground (powder)
- 1/4 cup ground ancho ground (powder)
- 1/4 cup ground pasilla ground (powder)
- 2 tablespoons coriander
- 2 tablespoons cumin
- 2 tablespoons black pepper
- 1 tablespoon yellow mustard seed ground
- 1 tablespoon brown mustard seed ground
- 1 tablespoon ground ginger
- 1 tablespoon ground allspice
Mix well and store in an airtight container. This batch will cover many racks of ribs and can be used with chicken, beef, and pork chops.
Red Wine Barbecue Sauce
- 1 teaspoon allspice fresh ground
- 1 teaspoon cumin fresh ground
- 1 teaspoon yellow mustard seed, fresh ground
- 2 cloves garlic – crushed
- 2 tablespoons canola oil
- 1/4 teaspoon ground chipotle
- 2.5 cups Red Wine (Zinfandel or Côtes du Rhône are good choices)
- 6 ounces tomato paste
- 1/2 cup honey
- 1 oz. apple cider vinegar
- salt and pepper
Heat the oil in the pot and add the first three ingredients, lightly toasting until fragrant. Next, add the garlic and cook for a minute. Add the ground chipotle, stirring to combine, and then quickly add the wine. (Do not use a tannic wine like Cabernet.) Reduce the wine by nearly half, then add the remaining ingredients. Cook for five minutes on a low simmer, stirring occasionally. Season with salt and pepper. This sauce will keep in your refrigerator for several weeks.